Braised Abalone with Mushrooms

Ingredients:

20 pcs abalones (frozen but defrosted)

10 pcs dried shitake mushroom - soaked

1 chicken thigh - chopped

3 tbsp Abalone Sauce

1 tsp dark soy sauce

1 tsp sugar

1 tbsp Shao Xing wine

500ml water/stock (including the water from the soaked mushrooms)

Method (using Tefal Multicooker 601):

1. Discard the shell & innards, & scrub the abalones with a toothbrush.

2. Mix the abalone sauce, dark soy sauce, sugar, shao xing wine, & water. 

3. Add the abalone, mushrooms, & chicken. Cover & lock the lid.

4. Choose Abalone mode (default time: 5hr 25mins) press Start.

They are very tender!

(For those not using the Tefal multicooker, I believe u can use low fire to braise it for 4 to 5 hrs.)

Butter Cookies

 

Ingredients:

220g plain flour

200g salted butter (room temperature)

85g sugar

1 egg yolk

1 tsp vanilla extract

Method:

1. Using mixer (or mix manually), cream the butter, and sugar together.

2. Add the eggs yolks, and mix well.

3. Add the vanilla extract, and mix well.

4. Add the flour in batches, and mix well.

5. Chill the dough in the fridge (at least 30 mins)

6. Pipe the dough on a tray & bake at 165 degree for 10 to 12 mins. (Adjust this accordingly because every oven is different.)

Note: 

1. Preheat your oven before you start baking.

2. If using unsalted butter, add 3g of salt.

3. Can chill in fridge for 2 to 3 days if not baking immediately.

Salmon Stew

 

Ingredients:

200g salmon (cut into chunks)

1 tbsp oil & 1 to 2 tbsp butter

Some minced garlic

1 onion- chopped

1 carrot - chunks

1 potato - chunks

1 broccoli - chunks

150g white/brown mushrooms - halves

600ml chicken stock

200ml cooking cream (can be more if u like it creamier)

Method:

1. Heat the pan/pot, and add oil & butter.

2. Panfry the salmon till it is 80% cook, & remove it from the pot.

3. Add the garlic, & onion, and fry till fragrant.

4. Add the carrots, potatoes, & chicken stock, and boil for 8 - 10 mins.

5. Add the cooking cream, & let it boil, before adding the broccoli, mushrooms, & the salmon. Let it boil for another 1 to 2 mins, & it will be done!

Note:

1. You may add some salt & pepper for extra flavour.

2. I also added a spoonful of sour cream (optional).

This dish is good with bread, pasta, & rice!

Fish Maw Soup

 

Ingredients:

2 L Chicken stock (can be homemade or store bought)

2 pcs Fish Maw (soak till soften & cut into more pieces)

Cooked Crab Meat (can be fresh or frozen)

8 to 10 Fresh scallops

1 egg

1 tsp oyster sauce

1 tsp light soy sauce - you can add more if you prefer

1 tsp sesame oil

Dash of pepper

Corn Starch mixed with water (for thickening) - 

Method:

1. Boil the chicken stock.

2. Add the fish maw and boil for 10 mins.

3. Add the oyster sauce, and light soya sauce. Stir well.

4. Add the scallops,& crab meat.

5. Beat the egg well and slowly pour into the pot.

6. Add the corn starch if you want to thicken the soup. (Optional)

7. Off the fire and you can add sesame oil & a dash of pepper. (If you like black vinegar, why not!)

Note: You can also add prawns, and abalone if you like. Prawns can be added together with scallops. For abalone, I will prefer to add it when I serve the soup.

I will share the type of fish maw I bought here. (later when I get back home)